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Wines I Love, But Will Never Remember

"Handcrafted wines made by obsessively meticulous by fun people in the Wine Ghetto of Lompoc, California"

Not my typical Monday night in San Francisco (TV and sweatpants on the couch), but last Monday I had Michael Mina! His new restaurant occupying the old Aqua space on California Street - heart of the financial district. One of the best dining experiences I've had in a very long time. I can't recall the last time I was this excited about meat! (Date: Nov. 1, 2010 - sfgate.com)

Michael Mina Restaurant SF is elegant, formal and modern compared to other steakhouses found on VanNess Street. It's romantic atmosphere with highly personal service make it a great "date-night" location. I can't speak enough about the service, "an army of black-chad servers cruise the room" with total attention to detail. The sommelier came to our table, introduced himself and walked us through the wine list until we found a wine (2005 Piedrasassi Syrah) that would pair perfectly with our meal. He explained all the flavors and hints of blah, blah, blah, but I can't remember that now... it's an amazing bottle that was a mid-leve price at $80 bucks. He then decanted our bottle and gave me the label in a white envelope.

While waiting for our starter, we were given a shot-glass of tomato soup and a small cheese sando. (I love that). For a starter we had the Tuna Tartare - ancho chile, sesame oil, pine nut, mint for $19. This starter was plated at our table and each ingredient mixed together while the waiter explained the rhyme and reason for each seasoning. Next starter came shortly after we finished the tuna -- Wolfe Ranch quail harissa glaze, pita panzanella, iranian pistachios $19. I ordered the Braised Pork Short Rib w/ mission figs, anson mills polenta and hock jus $32 (I did not share or offer a tasted to my friend -- It was too good). My Dallas friend ordered the Prather Ranch Farms Lamb chop & osso bucco, coriander-lamb jus $39. Both Wolfe Ranch and Prather Ranch are local sources for humanely-raised meat. Normally I try to save room for something sweet, but the savory was just too damn good. I'll have to go back next week to try the other items on the menu.A side note: Wise Traditions Foods - Great site